Sizzling Tomato Barbecue Sauce
Vintage recipe from 1966 Campbell's Soup advertising
1/3 cup onion
1 small clove garlic, minced
2 tbsp. salad oil
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 tbsp. vinegar
1 to 2 tbsp. Worcestershire
2 tbsp. brown sugar
1 tsp. prepared mustard
dash Tabasco sauce
1. In saucepan, cook onion and garlic in oil until tender.
2. Add remaining ingredients.
3. Cook over low heat for 15 minutes; stir now and then. Makes 1 1/2 cups sauce.
Alternate pieces of meat and vegetables on skewers. Broil 10 to 20 minutes or until done, turning and basting every 5 minutes. Serve kabobs with remaining sauce. Also delicious on hamburgers, chicken and shrimp.
Meats: Sirloin, lamb (leg or shoulder), bologna, canned meats and frankfurters.
Vegetables: Mushrooms, tomatoes, green pepper, zucchini, potatoes (canned), cucumbers and pineapple.
I always get a little nervous when retro dads cook with hot coals while wearing nothing but their swim trunks.